Coat chicken, onion, and carrot in mixture of flour, salt, and pepper; set
aside. Fry bacon in a 4- or 6-quart Presto® pressure cooker until crisp;
remove, crumble, and set aside. Saute mushrooms in bacon drippings; remove and
set aside. Brown chicken a few pieces at a time; set aside. Brown onions and
carrots. Return all chicken to pressure cooker along with onions and carrots.
Combine wine, garlic, parsley, basil, and bay leaf; pour over chicken. Close
pressure cooker cover securely. Place pressure regulator on vent pipe. Cook
for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure
cooker at once. Remove chicken and vegetables to a warm dish. Add mushrooms
and canned onions to liquid and simmer until heated through; thicken if necessary.
Add brandy and bacon; heat. Pour sauce over chicken and vegetables.Makes 4 to 6 servings